Join University of Maryland Extension, Maryland Department of Agriculture, and the Horse Outreach Workgroup for an educational pasture walk and social hour at Willowdale Farm and Farmacy Brewing in Reisterstown, MD (Baltimore county).

Nestled in the rolling hills of Baltimore County's horse country, Willowdale Farm is a diversified operation raising horses and cattle and growing a wide range of crops including hay, row crops, fruits, and vegetables. Willowdale Farm has been run by the Harrison family since 1961 and one of the farm's primary focuses has always been breeding and raising thoroughbred horses using sustainable farm management practices. Situated within this working farm is Farmacy Brewing, a local brewery that incorporates seasonal farm products to create unique beers from a wide range of different ingredients.

Participants will have an opportunity to see and discuss several aspects of the operation, including grazing management practices for cattle and horses, pasture maintenance and overseeding, soil fertility, and incorporation of annual forages for additional grazing. Following the pasture walk, participants are welcome to stay for a social hour at Farmacy Brewing (drinks will be available for purchase for those who are 21+).

University of Maryland Extension programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class. If you need reasonable accommodation to participate in any event or activity please contact us at least 2 weeks prior to the event.

Topics to be covered include: pest management, soil fertility and nutrient management, ag business and marketing, right-to-farm law, ag leasing, micro grant resources, NRCS cost-share resources.

Practical Experiences in Nutrient Management is a workshop conducted by the University of Maryland Extension Agricultural Nutrient Management Program that provides participants with hands-on farming and nutrient management related activities including yield and moisture estimates of grain crops, harvest machinery overview and demonstration, and compost and cover crop application to fields.

9:00-9:30 -     Registration

9:30-12:00 - This session will provide a practical overview of key post-season grain crop management and harvest evaluation activities. Participants will review common grain crop yield estimate procedures, examine a combine and its major components, and observe the machine harvesting a grain crop in the field. The program will also include a comparison of moisture readings taken with a hand test moisture meter and those recorded by the combine yield monitor to highlight accuracy and calibration considerations. In addition, attendees will see post-harvest field operations including compost application, broadcast seeding of a cover crop, and vertical tillage used to incorporate the compost and cover crop seed into the soil. 

12:00-12:30- Lunch

12:30-1:00-   MDA Nutrient Management Update

1:00-3:30-     This session will provide participants with an overview of vegetable production and harvest, and view the vegetable harvesting conveyor.  The program will end with an overview of the production of compost on the farm and the planning process for fall applications.

CEUs: 5.5 hours of credit toward consultants’ or operators’ continuing education requirement will be earned from full participation in this event.

Topics to be covered include: pest management, soil fertility and nutrient management, ag business and marketing, right-to-farm law, ag leasing, micro grant resources, NRCS cost-share resources

Learn how to construct habitats to shelter wildlife and create biodiversity for your garden. Wild creatures are always looking for accommodations such as bug snugs, toad abodes, insect hotels, hedgerows, and brush piles.

This introductory class covers the essentials of hydroponics and aquaponics, including nutrients, grow mediums, system types, and a bit of history. We'll explore the benefits, challenges, similarities, and differences of these systems. 

What is Kombucha?

Kombucha is a lightly fizzy, fermented tea made with tea, sugar, and a live culture known as a SCOBY (Symbiotic Culture of Bacteria and Yeast). The fermentation process creates a refreshing beverage that contains beneficial organic acids and live cultures.

During this class, you'll learn the science behind fermentation, proper brewing techniques, essential food safety practices, and how to confidently brew your own kombucha at home. Best of all, you'll leave with your very own Kombucha Brewing Kit so you can begin brewing right away! Come sip, learn, and ferment with us—we look forward to seeing you!

This event will be held in person and online via Zoom. Be sure to select the appropriate ticket!

Food Safety: Capture the Flavor Healthy Cooking with Herbs and Spices

Join us for a fun and informative online event where we'll explore the world of healthy cooking with herbs and spices! Learn how to enhance the flavor of your dishes while keeping them safe to eat. Whether you're a seasoned chef or a beginner in the kitchen, there's something for everyone in this session. Healthy Cooking using culinary herbs and spices!

September is Food Safety Awareness Month ! We Welcome you to our online event on Food Safety: Fall Food Safety, Nutrition and Wellness Tips! Join us on Thursday, September 3rd at 11:30 AM EDT to learn about how to keep your food safe and healthy this fall season. Our experts will share nutrition and wellness tips to help you make the most of your meals. Don't miss out on this opportunity to enhance your knowledge and improve your well-being. Register now and get ready to dive into the world of food safety!

Growing your own food is one of the simplest ways to improve both nutrition and overall wellness. When you combine gardening with healthy eating, you’re not just growing plants— you’re growing access to fresh, nutrient-rich foods that can support your daily meals in a powerful way.

Fresh vegetables like spring salad greens, tomatoes, cucumbers, parsley, mint, onions, squash, jalapeños, and spinach are easy to grow in small garden spaces, raised beds, or even containers. These foods don’t require complicated setups—just sunlight, good soil, water, and a little consistency.

Once harvested, they can be used immediately in everyday meals. Imagine adding crisp cucumbers and tomatoes to a fresh side salad, mixing spinach into smoothies or sautéed dishes, or using fresh parsley and mint to brighten flavor without extra salt. Even onions, squash, and jalapeños can easily move from garden to skillet, making meals more flavorful and nutrient dense. Gardening also encourages better eating habits. When healthy food is visible, fresh, and accessible, it becomes easier to include it in daily routines—breakfast, lunch, and dinner. It’s a practical way to support wellness, reduce processed foods, and reconnect with what we eat.